Creole Buttermilk Chicken Recipe

Name: Creole Buttermilk Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fryer, cut up or 8 bone in, skin on thighs; 1 tablespoon olive oil; 1 tablespoon butter; 1 cup chopped yellow onion; 1 14.5 oz can chopped tomatoes; Cup buttermilk; Dash hot pepper sauce (or more); 1/2 cup chopped green onions; 1/3 cup chopped parsley; 1 teaspoon dried dill weel; 1 tablespoon lemon juice

Servings: persons

1 fryer, cut up or 8 bone in, skin on thighs
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped yellow onion
1 14.5 oz can chopped tomatoes
Cup buttermilk
Dash hot pepper sauce (or more)
1/2 cup chopped green onions
1/3 cup chopped parsley
1 teaspoon dried dill weel
1 tablespoon lemon juice

1
Season the chicken with salt and pepper and brown in the butter and oil over medium hight heat.
2
Add the onion and cook about 5 minutes until soft.
3
Add the tomatoes, buttermilk and hot pepper sauce. Simmer about 25 minutes until chicken is done.
4
Add the green onions, parsley and dill about 5 minutes longer.
5
Add lemon juice and sour cream and stir til heated through.
6
Serve with egg noodles, rice or French bread to soak up the sauce.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 fryer, cut up or 8 bone in, skin on thighs, 1 tablespoon olive oil, 1 tablespoon butter, 1 cup chopped yellow onion, and more.

Yes, Creole Buttermilk Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Buttermilk Chicken

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